Gochujang pork meal-prep bowls with kimchi slaw
20 min · 39 g protein · 387 cals / serving
Lean ground pork browned with garlic and ginger and glazed in sticky gochujang, over cauliflower rice, with a crunchy slaw of cabbage and kimchi and a spicy yogurt drizzle. Fiery, tangy, sweet and crisp, and the slaw only gets better over the week.
Ingredients
Base
- 2 bags (12 oz each) cauliflower rice, frozen
- 1/3 tsp salt
Kimchi slaw
- 4 cups cabbage, bagged coleslaw mix
- 1 cup kimchi, chopped, with a splash of its juice
- 1 tbsp rice vinegar
- 3 green onions, sliced
Gochujang glaze
- 2 tbsp gochujang
- 2 tbsp reduced sodium soy sauce
- 2 tsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Gochujang pork
- 1 1/2 lb raw ground pork, 8% fat, lean ground pork (about 8% fat)
- 4 cloves garlic, minced
- 2 tsp ginger, finely grated
Spicy yogurt
- 1/2 cup nonfat Greek yogurt
- 1 tbsp sriracha hot sauce
To serve
- 2 tsp toasted sesame seeds
Steps
- Microwave the cauliflower rice in its bags (or in a covered bowl) as the packet says, about 5–6 minutes, until just tender. Tip it into a sieve and press out the water with a spoon; dry cauliflower rice is what keeps the bowls from turning soggy by day three. Stir in the salt.
- Toss the coleslaw mix, kimchi and its juice, rice vinegar and green onion together in a bowl.
- Stir the gochujang, soy sauce, honey, rice vinegar and sesame oil together until smooth.
- Brown the pork in a large nonstick skillet over high heat, breaking it up and then leaving it alone for a minute at a time, 7–8 minutes, until crusty in places and no pink remains (160°F). Add the garlic and ginger for 30 seconds, pour in the glaze and toss 1–2 minutes until sticky.
- Stir the yogurt with the sriracha. Divide the cauliflower rice and pork between four containers and scatter with sesame; pack the slaw and the spicy yogurt separately and add them cold after reheating.
Good to know
Is it very hot?
Medium. Gochujang is more sweet and savoury than fiery; for a milder bowl use 1 tablespoon and leave the sriracha out of the yogurt, and for more heat add a teaspoon of gochugaru or chilli flakes to the glaze.
Why yogurt and not gochujang mayo?
The mayo version is lovely and carries more calories than the pork glaze itself. Thick Greek yogurt with sriracha gives the same cool, creamy, spicy finish and adds protein.
Alternative
Per
- Calories
- 80
- Protein
- (40%)
- 8 g
- Fat
- (39%)
- 4 g
- Carbohydrates
- (20%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 240 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1549 kcal goes into the pot and 2166 g of ingredients comes out as about 1930 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.